Lamb kofta with hummus

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 18
Servings 8
Time 25

Ingredients

  • 2
    tin
    Hummus: (300 g each) chickpeas, drained and rinsed
  • 1
    garlic clove, crushed
  • 60
    ml
    tahini (sesame seed paste)
  • 60
    ml
    lemon juice
  • 125
    ml
    buttermilk
  • 60
    ml
    water
  • 500
    g
    Kofta: lamb mince
  • 2
    eggs
  • 300
    ml
    stale breadcrumbs
  • 2
    medium-size onions, finely grated
  • 40
    ml
    chopped fresh parsley
  • 2.50
    ml
    ground cinnamon
  • 5
    ml
    ground cumin
  • 2
    ml
    chilli powder
  • 5
    ml
    turmeric
  • 5
    ml
    ground allspice
  • 5
    ml
    salt
  • 50
    ml
    oil for frying
 

Method

35
 
Hummus: Mash the chickpeas with a fork or purée in a food processor.
Add the remaining ingredients and blend until smooth.

Kofta: Mix all the ingredients except the oil.
Shape 60 ml of the meat mixture around the end of a skewer; repeat with the remaining meat mixture.
Heat the oil in a griddle pan and fry the kofta until done and brown all over.
The kofta can also be braaied over a fire.
Serve them with the hummus and tabbouleh (cracked wheat salad) or a couscous salad.

 

Read more on: deep-fry  |  lamb
 

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